These cookies are based on a recipe from one of those check-out counter booklets from Pillsbury. The original recipe included almond extract and margarine. I've made them with the almond extract, and while good, I think I like them better with vanilla extract. I also use butter instead of margarine and for the oil called for in the recipe, I used coconut oil. It gave the cookies a very delicate coconut flavor that we all liked. I made these ahead of time for camping.
Super Easy Sugar Cookie Bars
3/4 cup sugar (can use white, organic, Sucanat, etc.)
1/3 cup butter, softened
1/3 cup oil (recipe doesn't specify; I like using coconut oil)
1 Tablespoon milk
1 to 2 teaspoons vanilla extract (per your taste)
1 egg
1-1/2 cups all-purpose or unbleached flour
1-1/2 teaspoon baking powder
1/4 teaspoon salt
1 Tablespoon sugar (plain or colored)
Heat oven to 375F.
In large bowl, beat 3/4 cup sugar, butter, oil, milk, vanilla extract and egg until light and fluffy.
Lightly spoon flour into measuring cup; level off. Stir in flour, baking powder and salt; blend well.
Spread evenly in ungreased 15x10x1 baking pan (jelly roll pan); sprinkle with 1 Tablespoon sugar or colored sugar.
Bake at 375F for 10-12 minutes or until light golden brown.
Cool 5 minutes, then cut into bars. Makes 4 dozen bar cookies.
